Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Abstract

Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds. Red beetroot powder (RBP) obtained from beetroot ( Beta vulgaris ) was added up to 30% to ASN to improve nutritional values and process mapping for the changes was performed. RBP addition increased cooking yield (1.69–1.96) and cooking loss (8.00% to 15.0%), while decreasing hardness (7370–3380 g) and chewiness (8200–2390 g) because RBP reduced structural strength of dough, as also reflected in pasting and mixograph analysis. More importantly, beetroot‐fortified ASN possessed enhanced betacyanin profile and antioxidant capacities, while their estimated glycaemic index was reduced dose‐dependently. Drying and storing decreased betacyanin content of ASN more intensively than cooking, whereas betanin was isomerized to isobetanin during processing. ASN with up to 10% of RBP had favorable textural and sensory attributes. These results exhibited RBP's potential as a functional ingredient in noodle production. This study presents the first observations into starch digestibility, expected glycaemic index of fresh beetroot noodles, and changes in structure and betacyanin content during noodle processing. Beetroot noodles with reduced glycaemic response can diversify nutritionally enhanced food options available on the market.